Rice With Julienned Potatoes

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“Seasoned fried potato sticks cooked together with rice? Sounded strange to me at first, but it is really good.
Another well-liked dish from my favorite book on Indian cooking, Yamunda Devi's " The Art of Indian Vegetarian Cooking". Serve with a tomato dish and salted yoghurt for a vegetarian meal.”

Heat oil in a large skillet with a tight fitting lid over medium high heat. Add cumin seeds, cloves, cinnamon and bay leaf ( if fresh it might splutter!), and cook until cumin has turned several shades darker to a reddish brown color, about 2 minutes.

Add potatoes with the yoghurt to the skillet and cook, stirring occasionally, until golden brown on all sides, about 10- 15 minutes.

Add rice, fry for another minute, until rice is evenly coated with oil, add turmeric, water, sugar, salt and lime juice. Stir and bring to a boil, cover tightly and reduce heat immediately to very low. Let cook undisturbed for 15 minutes.

Add peas without stirring, cover again and cook 5 minutes longer. Remove from heat, fluff with a fork, mixing in peas, re-cover. Let rest another 5 minutes to firm up rice grains. Add butter and fluff again until butter is mixed through. Serve garnished with lime wedges.